Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations |
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adulteration alcohol animal apples artificial coloring average beef beet bread Bureau of Chemistry butter cane cane sugar carbohydrates carcasses casein character chemical chiefly common composition condimental constituents consumer contains cottonseed oil curd digestion drug eaten edible portion edible purposes eggs especially extent extract fermentation fiber filled cheese fish flavor flesh flour fresh fruit glucose grams grown heat honey important Indian corn inspection juice kind known label lard less maize manufacture material meat food products method milk misbranded mixture molasses mushrooms natural nitrogen nutritive oleomargarine olive oil oysters package palatable percent plant poisonous potato pounds practically preparation preserved principal proper properties protein quantity regulations rennet salmon salt samples Secretary of Agriculture seed sirup slaughter starch stearin sucrose sugar sulfurous acid sweet temperature thereof truffles United usually varieties vegetable vinegar weight wheat wine
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Page 534 - District of Columbia, or foreign country, and having so received, shall deliver, in original unbroken packages, for pay or otherwise, or offer to deliver to any other person any such article so adulterated or misbranded within the meaning of this Act, or any person who shall sell or offer for sale in the District of Columbia or the Territories of the United States...
Page 596 - Second. In the case of articles labeled, branded, or tagged so as to plainly indicate that they are compounds, imitations, or blends, and the word "compound," "imitation,
Page 534 - States district attorney, with a copy of the results of the analysis or the examination of such article, duly authenticated by the analyst or officer making such examination, under the oath of such officer. After judgment of the court, notice shall be given by publication in such manner as may be prescribed by the rules and regulations aforesaid.
Page 534 - Labor shall make uniform rules and regulations for carrying out the provisions of this Act, including the collection and examination of specimens of foods and drugs manufactured or offered for sale in the District of Columbia, or in any Territory of the United States...
Page 533 - That the introduction into any State or Territory or the District of Columbia from any other State or Territory or the District of Columbia, or from any foreign country, or shipment to any foreign country of any article of food or drugs which is adulterated or misbranded, within the meaning of this Act...
Page 533 - That it shall be unlawful for any person to manufacture within any Territory or the District of Columbia any article of food or drug which is adulterated or misbranded, within the meaning of this Act; and any person who shall violate any of the provisions of this section shall be guilty of a misdemeanor, and for each offense shall, upon conviction thereof, be fined not to exceed five hundred dollars or shall be sentenced to one year's...
Page 534 - ... provided, That no article shall be deemed misbranded or adulterated within the provisions of this Act when intended for export to any foreign country and prepared or packed according to the specifications or directions of the foreign purchaser when no substance is used in the preparation or packing thereof in conflict with the laws of the foreign country to which said article is intended to be shipped...
Page 540 - ... given with intent to influence his official action, or who shall receive or accept from any person, firm, or corporation engaged in interstate or foreign commerce any gift, money, or other thing of value given with any purpose or intent whatsoever...
Page 533 - That the secretary of the treasury, the secretary of agriculture, and the secretary of commerce and labor shall make uniform rules 'and regulations for carrying out the provisions...
Page 503 - ... with or without the addition of salt, sugar, vinegar, spices, smoke, oils, or rendered fat. If they bear names descriptive of kind, composition, or origin, they correspond thereto, and when bearing such descriptive names, if force or flavoring meats are used, the kind and quantity thereof are made known.